Pesto Ravioli with Zucchini & Carrot Ribbons

If you ask my mom, ravioli was one of my favorite foods growing up. It’s still one of my weeknight go-to’s, but now I have to make it a little more adult and kid friendly! I tend to choose once with vegetables inside. You only taste the cheese, so it’s a win-win!

If you pair this with zoodles or ribbons, you’ll have a jam packed but light veggie powered meal!

Pesto Ravioli with Zucchini & Carrot Ribbons

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • Homemade pesto (see my prior post for recipe)
  • 1 medium zucchini, very thinly sliced lengthwise*
  • 3 small-medium carrots, peeled and very thinly sliced lengthwise*
  • 1 lb ravioli, any flavor (I used TJ’s cauliflower cheese)
  • 2 tablespoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper, to taste

Directions

  1. Prepare pesto (see prior post for ingredients and how-to).
  2. Prep the zucchini and carrots: place shaved zucchini in a large colander and set it in the sink for 20 minutes. While the zucchini is resting, make ravioli according to package. Drain and set aside.
  3. Heat oil in medium sauce pan over medium heat. Sauté zucchini and carrots in oil, Italian seasoning, garlic powder, onion powder, salt & pepper until soft, about 3-5 minutes. Remove from heat and serve immediately with ravioli and top with pesto. Enjoy! 
*Use a peeler to shave the zucchini and carrots evenly. Peel the zucchini until it has for sides and discard seeds.

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